NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

2 cup Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 whole Avocado

PREPARATION

• 1

  Season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat 0.5 tbsp of olive oil in a skillet over medium-high heat until shimmering.

• 3

  Cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  In a small bowl, whisk the remaining 0.5 tbsp of olive oil with the fresh lemon juice and Dijon mustard to make the dressing.

• 5

  Slice the cucumber into half-moons, halve the cherry tomatoes, and cut the avocado into thin wedges.

• 6

  Allow the chicken to rest for 3 minutes after cooking, then slice it into thin strips.

• 7

  Place the mixed baby greens in a large bowl and toss with the prepared lemon-herb dressing.

• 8

  Top the greens with the sliced chicken, cucumber, cherry tomatoes, and avocado wedges before serving.